Peaches and Cream Pie has sweet peach filling topped with a rich cream cheese layer. Bring a taste of summer to your table all year long with this easy peach pie recipe. And the best part, it doesn't even have to be peach season for you to enjoy it!
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Ingredients
Crust
¾cupall-purpose flour
1teaspoonbaking powder
½teaspoonkosher salt
3 ouncesdry instant vanilla pudding
3tablespoonsbuttermelted
1largeegg
½cupmilk
Filling
14.5ouncescanned sliced peaches*See Note
8ouncescream cheeseroom temperature
½cupsugar
3tablespoonsreserved peach juice
Cinnamon Sugar Topping
1 ½tablespoonssugar
1teaspooncinnamon
Instructions
Set a strainer over a bowl and drain the peaches, reserving the liquid.
Preheat oven to 350°F, and prepare a pie plate by spraying it with cooking spray.
Crust
In a large mixing bowl, combine the ingredients for the crust: flour, baking powder, salt, dry vanilla pudding mix, melted butter, egg, and milk. Beat on medium high for about 2 minutes until smooth and creamy. Pour into the prepared pie plate and spread to edges.
Filling
Place the peach slices on top of the crust.
In a medium mixing bowl, beat the cream cheese , sugar, and reserved peach juice until soft and creamy. Spread over the top of the peaches, to within 1-inch of the edge of the pie plate.
Cinnamon Sugar
In a small bowl, mix the cinnamon and sugar together. Sprinkle it over the entire top of the pie.
Bake at 350°F for 30 minutes. Let cool completely before slicing.
Notes
Note: The original recipe from my husband's grandmother calls for "a large can of peaches" which would be a 29 ounce can. I used half of that, but feel free to use the larger can as it would add more peaches and flavor, just remember to drain as directed.